Junior League of Little Rock
Beer, Wine, Champagne, Iced Tea & Water were served
Flowers by Crocus
Bride & Groom
Grilled Pork Tenderloin with Apricot Sauce, Southern Cheese Grits
& Spring Medley of Fresh Vegetables
Thank you to all the brides who stopped by our table last night!
Furniture by Trendstyle Events
Flowers by Distinctive Designs by Tanarah
Presented by Gala Productions - Other vendors included Central Arkansas Entertainment, Photography by Melisa, Cake & Company, Arthur Murray Dance Studio, Alfred Angelo, Party Time Rentals, Cocoa Belle & Arkansas Bride
Grilled Chicken Kebabs with Cherry Tomato, Olive & Red Onion
Cool Dill Potato Salad
Fire Kissed Vegetables with Tarragon Dipping Sauce
Cantaloupe-Lime Shooters -so refreshing!
Goat Cheese Truffles rolled in Assorted Toppings
Brown Sugar Pork with Orange & Thyme on Party Rolls
Women's City Club (Junior League of Little Rock)
Walnuts in Honey with Manchego on Shortbread
Sweet Tea, Water & Sparkling Punch
Wedding Cake with Gelato
Maize Lamour Table Linens with an Eggplant Lamour Runner and Gold Chivari Chairs. The middle table was Ivory Deauville - gorgeous!
Eggplant Lamour cocktail tables later held the bridesmaid's bouquets
Table centerpieces by About Vase
Music by The Rockets
Chaired by Liz Banko, this special, interactive event took over the entire Arkansas Arts Center. Guests were able to experience the Arts Center like never before and see artifacts from the World of the Pharaohs exhibition as well as famous works of art come to life before their very eyes. Actors engaged guests as they replicated scenes from masterpieces in the Arkansas Arts Center collection. Guests enjoyed a tapas-style dinner, buffet and a captivating auction.
Mini Lamb Burgers with Tarragon Mayonnaise & Microgreens
Mushroom & Gruyere Tartlets
Salt Cod Croquettes with Roasted Pepper Aioli
Grilled Chicken Kebab with Cherry Tomato, Olive & Red Onion
Bacon Wrapped Quail Legs with Pomegranate Glaze
Creamy Lentils with Confit Pork Belly
Crudite Bouqet, Hummus & Lavash Bread
Coffee & Kahlua Cordial with Mini Donuts
Other Passed Hors d'oeuvres included a Celery Root Bisque Shooter, Eggplant Caponata with Shaved Manchego in Zucchini Cups & Herb and Honey Crusted Veal Tenderloin on Toasted Baguette
The Museum "coming to life!"
The captivating auction
Food items included a Mediterranean Vegetable Salad, Tabouli, Cumin & Coriander Grilled Chicken Kebabs and Lemon & Pistachio Cream Cheese Bites
Warm Artichoke Dip & Pita Chips
Gyro Carving Station with Gyro Meat, Pitas & Tatziki
Carnaval Antipasto - Assorted Sliced Meat, Blocks of Cheese, Grilled Vegetables, Nuts, Breads & Crackers garnished with Grapes & Strawberries
Diamond Chef is sponsored by the Pulaski Technical College Foundation. Chefs are presented a mystery basket of ingredients and have 40 minutes plus the help of one sous chef to prepare a dish using all the ingredients. Judges score the dishes based on taste, presentation, creativity, sanitation and kitchen organization. The top two chefs will advance to the Arkansas Diamond Chef finale on June 8 at the Statehouse Convention Center.
Our Chef, Jason Godwin along with Sous Chef, Joel Carr competed against Chef Brian Deloney from Maddie's Place in the first heat.
The mystery basket included the following ingredients: flank steak, tequila, dill pickles, pears, tomatillos & white cheddar cheese
40 minutes goes by fast -time to plate up!
Chef Brian Deloney from Maddie's Place
And the winner of the Heat 1 -Simply the Best Catering!
Salsa Verde & Fresh Arugula is served with Seared Flank Steak and Pico de Gallo made with Pears, Pickles & Cucumbers
Heat 4 is Chef Joseph McCullough with Sous Chef Dennis Bell
vs. Chef Donnie Ferneau with Sous Chef Coby Smith
The mystery basket included the following ingredients: Absolut vodka, flatiron steak, brussel sprouts, mangosteen fruit, feta cheese & yellow mustard
Joseph marinated the steak in yellow mustard, and served it with a feta & mangosteen relish, charred brussel sprouts, and crispy potatoes
The winner of Heat 4 -Donnie Ferneau
The next round was Chef Jason Godwin vs. Chef Jason Knapp
The mystery basket included the following ingredients: kohlrabi, Denver cut beef, Meyers Irish rum, camembert cheese, Cape gooseberries & saltine crackers
Jason served Denver cut beef with Brown Butter Yukon Gold Potatoes, Fried Egg and a Kohlrabi-Gooseberry Slaw with Dark Rum & Balsamic Vinaigrette
The winner is Chef Jason Knapp who will compete against Chef Daniel Capello on June 8th at the Statehouse Convention Center.